Chefs and Head Cooks :: Job Description

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Chefs and Head Cooks

Careers / Chefs and Head Cooks

Summary Description


	Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

Sample Job Titles

1.	Banquet Chef

2.	Bread and Pastry Baker

3.	Cake Froster

4.	Cake Icer

5.	Cake Maker

6.	Cake Mixer

7.	Certified Executive Chef (CEC)

8.	Chef

9.	Chef de Cuisine

10.	Chef de Froid

11.	Chef Manager

12.	Chef, Instructor

13.	Chief Cook

14.	Chocolatier

15.	Confectioner

16.	Cook

17.	Cook Manager

18.	Cooking Chef

19.	Corporate Executive Chef

20.	Culinary Artist

21.	Culinary Chef

22.	Culinary Specialist

23.	Executive Chef (Ex Chef)

24.	Executive Sous Chef

25.	Head Baker

26.	Head Chef

27.	Head Cook

28.	Head Pastry Chef

29.	Kitchen Chef

30.	Kitchen Manager

31.	Kitchen Supervisor

32.	Line Cook

33.	Master Chef

34.	Menu Planner

35.	Pantry Chef

36.	Passenger Vessel Chef

37.	Pastry Artist

38.	Pastry Cook

39.	Pastry Cook Apprentice

40.	Personal Chef

41.	Pie Maker

42.	Salad Chef

43.	School Cafeteria Head Cook

44.	Second Baker

45.	Sous Chef

46.	Sushi Chef

47.	Wedding Cake Designer

Job Tasks

	Monitor sanitation practices to ensure that employees follow standards and regulations.

	Check the quality of raw or cooked food products to ensure that standards are met. Check quality of foods or supplies.

	Estimate amounts and costs of required supplies, such as food and ingredients. Estimate supplies, ingredients, or staff requirements for food preparation activities.

	Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Train food preparation or food service personnel.

	Supervise or coordinate activities of cooks or workers engaged in food preparation. Coordinate activities of food service staff.

	Inspect supplies, equipment, or work areas to ensure conformance to established standards. Inspect facilities, equipment or supplies to ensure conformance to standards.

	Order or requisition food or other supplies needed to ensure efficient operation. Order materials, supplies, or equipment.

	Determine production schedules and staff requirements necessary to ensure timely delivery of services. Coordinate timing of food production activities.

	Check the quantity and quality of received products. Check quality of foods or supplies.

	Determine how food should be presented and create decorative food displays. Create new recipes or food presentations.

	Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. Coordinate timing of food production activities. Manage food service operations or parts of operations.

	Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Manage food service operations or parts of operations.

	Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Determine prices for menu items.

	Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Cook foods.

	Meet with sales representatives to negotiate prices or order supplies. Order materials, supplies, or equipment.

	Recruit and hire staff, such as cooks and other kitchen workers. Perform human resources activities.

	Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Plan menu options.

	Demonstrate new cooking techniques or equipment to staff. Train food preparation or food service personnel.

	Arrange for equipment purchases or repairs. Schedule equipment maintenance.

	Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Plan special events. Communicate with customers to resolve complaints or ensure satisfaction.

	Record production or operational data on specified forms. Record operational or production data.

Work Activities

Importance	Work Activity

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in an organization.

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.

Interacting With Computers — Using computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.

Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.

Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.

Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.

Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

Nature of the Work


	(Abstract from Career Articles)

	Chefs and Head Cooks
	Chefs and head cooks oversee the daily food preparation at restaurants and other places where food is served. They direct kitchen staff and handle any food-related concerns.

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Working Conditions


	(Abstract from Career Articles)

	Chefs and Head Cooks
	Chefs and head cooks work in restaurants, private households, and other establishments where food is served. They often work early mornings, late evenings, weekends, and holidays. The work can be hectic and fast paced. Most chefs and head cooks work full time.

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Interesting Fact

Jim Morrison's (The Doors) father was an admiral in the U.S. Navy.

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